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Sunday, August 21, 2011

Amy's Grilled Garden Veggie Salad

Amy's Grilled Garden Veggie Pasta Salad

Prep: 40 Min.
Grill: 10 Min.
Yield: 26 servings (3/4 cup each)

1 lb fusilli or pasta of your choice
2 medium zucchini
2 medium yellow summer squash
1 large red onion, cut into 1/2 in. slices
1 medium red sweet pepper
1/4 cup olive oil
1/2 tsp sea salt
1/4 tsp ground black pepper
3 Roma plum tomatoes, chopped
1 cup shaved Parmesan cheese, crumbled
2 Tbsp minced fresh parsley

Parmesan Vinaigrette:
3/4 cup olive oil
1/3 cup grated Parmesan cheese
1/3 cup white wine vinegar
3 Tbsp lemon juice
1 tsp sugar
1 garlic clove, minced
1 tsp sea salt
1/2 tsp dried oregano
1/2 tsp ground black pepper

1. Cook pasta according to package directions; drain and
rinse in cold water. Place in a large bowl and set aside.

2. Meanwhile, cut the zucchini, summer squash, red onion,
and red pepper into 3/4 in. cubes. Sprinkle veggies with oil,
salt, and pepper. Stir to coat evenly. Grill vegetables, covered,
over medium heat for 6-12 minutes or until crisp-tender.
Allow to cool slightly.

3. Add the tomatoes, cheese, parsley, and grilled veggies to
the pasta. In a small bowl, whisk the vinaigrette ingredients.
Pour over salad; toss to coat. Cover and refrigerate until serving.

As a side note, I think I actually grilled the tomatoes with the
other veggies. I also made the dressing first and let it sit, melding
flavors together until the rest was ready.

We made this salad for a dinner party at our house. It was a hit! The recipe makes a HUGE amount though so, a couple nights later we added the left-over grilled chicken to it and had it for our main dish. Delicious!

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